tv BBC World News PBS December 9, 2010 2:30pm-3:00pm PST
♪ ♪ [ applause ] ladies and gentlemen, welcome to the beautiful farallon restaurant in san francisco. i'm greg sherwood. and i'm delighted to be here with jacques pepin and one of his oldest friends, jean-claude szurdak. and we are delighted to have you enjoy this incredible meal. jacques, what are we going to do? >> did you say one of his oldest friends? >> yes. >> i mean, he's older, there's no question about it. [ laughter ] we're going to cook a lot of dishes, five dishes today. we're going to do a souffle like a cheesecake, we'll do a red
pepper sauce, we're doing a dish of aspa ra gus with chorizo and bread. and we're doing a tarte tatin. >> that sounds exciting. before we do that since we're in this incredible masterpiece of a restaurant, the farallon restaurant. may we welcome the chef owner of farallon, chef mark franz. such an incredibly gorgeous restaurant. must be fun for you to have jacques pepin in your kitchen. >> i've been cooking for about 30 years. i got to tell you, every time i watch your program, i learn at least three or four new things. you're my hero, bud. seriously. >> that's very nice. people are generous and nice in the food world. >> it's the truth. >> so it is great. >> it's the truth. god bless you and enjoy yourself. >> i remember three yearsing a we came here and he brought eggs from his own farm. served with that caviar on top and then we had some very, very
simple stuff, but the best. >> chef, thank you so much for giving us this space. chef mark franz, the owner of farallon restaurant. okay, jacques, let's do it. >> a piece of bread here just in there to make a little bit of bread crumb. claude is going to butter those for me. and that's it. i'm finished. are you finished? did you finish? i always have to wait for him. >> i can't hear what he's saying. >> so do you have to have an assistant of the quality of jean-claude to get this done? >> what quality are you talking about? [ laughter ] >> he's a man who knows all your strengths and weaknesses. >> you have to be generous, for god's sake. i know he doesn't like butter. >> it's a long time. i haven't done that. my fingers don't move like before. that's the way. >> you can see --
>> going faster. it's not done properly. >> you can see that -- you can see how fit he is. he's one of those lucky guys that can eat anything, drink anything, never put on weight. so that it's all nicely coated inside, you know? just put it in. go ahead. for god's sake. [ laughter ] >> you're in front of me. do your own corner there. >> this is somewhat reminiscent -- i remember you doing this with julia child, and you guys having the same sort of repartee. >> julia was much nicer. [ laughter ] no comparison. >> well, she was a lot bigger than you. so you did whatever she said. >> yes. >> i could see he was scared.
>> could you see the fear in his eyes? >> like me. >> cream cheese, a little bit of sour cream. i am going to put some salt in there. pepper. oh, thank you. see, i'm blind. so pepper and then the eggs we put in there. go ahead. good. and that's all there is to it. it's pretty easy. >> now, jacques, while that is going on, i'm going to take a moment out and give you out there watching this wonderful program live from the farallon here, we want you to have a moment to give your support for
this and all the other wonderful programs you enjoy here on kqed. right now you've got a few minutes to do it. and there's some great thank you gifts coming your way with your phone call and gift of support to kqed. >> call or go online to kqed.org and contribute $100 to get "the complete pepin" double dvd set! in this instructional course, jacques takes you step-by-step through all the techniques you need to become a confident and daring chef. with more than six hours of video, you'll get instructions from jacques pepin himself, along with bonus recipes from several of his cooking series that will let you apply the techniques you just learned. it's a wonderful way to hone your skills while supporting kqed at the same time. if you can manage a contribution of $150, you'll get two popular cookbooks from jacques pepin, "fast food my way," and "more fast food my way." based on his recent public television series, these books contain around 200 of the famously-reliable recipes that
his cookbooks are known for. and they come complete with additional tips, instructions and full-color photography! but there's no reason to choose between these gifts, because if you can contribute $200, you'll receive both cookbooks, plus the dvd set! you can arrange any of these donations into easy installments, on your credit card on an electronic funds transfer from your checking account each month. call that number on your screen or go to kqed.org/donate. >> all right, jacques. >> we're back. >> you probably don't even feel like you went anywhere, do you? >> where did we go? >> i went somewhere, but i didn't take you with me. >> so there we put a little piece of bluefish in the center of it. you don't have to but -- >> blue cheese? >> yes. >> i thought you said bluefish? >> did i say bluefish? >> i don't have any bluefish.
>> that goes into the oven for a couple of days. >> a couple days? he shares his recipe all the time. he told me 20 minutes. now a company days. >> i think the recipe says about 20 minutes. we're ready now for the next. >> next step. so what do we do with the -- >> we have butter here. look at that butter, how beautiful that butter here. i can scrape it like this. >> do not try this at home. >> try that. >> no, i've tried it for years with you. and somehow the butter knows it's you and knows it's me and it doesn't work. he makes it look so easy, doesn't he? >> it is easy. claude showed me how to do that. >> it's easy if you've been doing it for 60 years. >> he's not quite awake.
but by this time he's had his first glass of white wine, he's going to be flying. and he's there. >> there you see the secret word, white wine. >> exactly. ask him, you cook with wine? he always cooks with wine. to you. to all of you. a little bit of chardonnay never hurt in the morning. and what we're going to do, we call in france an apple either tatin or tarte tatin with the doug or a charlotte and we do that with either bread or dough. in this case here it's very simple. i'll saute this apple with butt a -- butter, and maple syrup and honey. after this we put a piece of butter -- a piece of bread on
top of it with sugar and butter and crust in the oven and turn it upside down. we'll turn that into three piece. yes, here you have to be careful with your thumb. when what we do here, it's true. you take the center of this with your thumb. and i cannot go farther than that. that goes in. i really control with the thumb here. and that apple. so you cut it in half. now it's clear on both sides so you can put your thumb in the center again and in the center remove. >> that's enough. you want to put plenty? >> yes. >> shouldn't be a lot of humidity. >> so? >> so i can put butter? no! oh, no, no. [ laughter ] >> if i had done that, i would have had it bronzed and nobody would ever touch that.
>> he always does that to cook with it. okay. very good. >> and then you want to cook that until it caramelized. so that will take a little while. so we'll prepare that for the tub. what i do like this, and that's going to cover the top. you can always use the leftover bread. that's good. we have that here. so that's going to cover -- that's going to cover our. okay. >> yeah. >> so we put some butter on top of this. i use much more olive oil than butter but not when i work with julia. >> julia seemed to outdo you with the butter. >> oh, yeah. one time i was doing -- i don't know what i was cooking but i put like a tablespoon of butter and she said that's not enough.
she put a piece like this. then she wanted to put more. i said it's too much. she said, you'll regret it. you see what happened here with this, if you can see, all the juice come out of the apple here. so you want to continue cooking them with the lid on until they are soft. when they are soft, you remove the lid and then you continue until they caramelize. you can see that the outside is changing color a little bit. it's getting more caramelized. >> the bubbles are bigger. >> the bubbles are bigger, that's true. and the apples are cook ed. >> perfect. >> caramelized. a beautiful color of caramel here. so that's it. we let it rest one second. we may have too much. >> does it matter, fresh bread,
steal bread, what do we do? does it make a difference. >> leftover bread. >> leftover. >> i mean, doesn't really matter. i mean, you want to cover it. >> you want salt? >> jean-claude was making sure it wasn't salt. >> make a mistake opinion. >> make sure he's actually putting sugar on it. >> here we go here. >> that's wonderful. >> so if you let them rest a little bit, we can unmold it. the salad of arugula on there. you pull them from the side of the mold. with a spoon here they're going to deflate a little bit like a souffle, then we unmold them. he'll try to unmold them. if it works good, i'll give him another. >> before we go on, let us take
a moment out to give those of you watching and enjoying this show a couple of minutes of an opportunity to show your support for kqed channel 9 for this program and all the programs you enjoy here. and if you enjoy jacques pepin, we have some wonderful ways to say thank you for your gift of support. then make that phone call, and then come back and join us again in the beautiful farallon restaurant right here in san francisco. >> call or go online to kqed.org and contribute $100 to get "the complete pepin" double dvd set! in this instructional course, jacques takes you step-by-step rough all the techniques you need to become a confident and daring chef. with more than six hours of video, you'll get instructions from jacques pepin himself, along with bonus recipes from several of his cooking series that will let you apply the techniques you just learned. it's a wonderful way to hone your skills while supporting kqed at the same time. if you can manage a contribution of $150, you'll get two popular cookbooks from jacques pepin:
"fast food my way," and "more fast food my way." based on his recent public television series, these books contain around 200 of the famously reliable recipes that his cookbooks are known for. and they come complete with additional tips, instructions and full-color photography! but there's no reason to choose between these gifts, because if you can contribute $200, you'll receive both cookbooks, plus the dvd set! and you can arrange any of these donations into easy installments on your credit card or an electronic funds transfer from your checking account each month. so call that number on your screen or go to kqed.org/donate. >> we're going to start on the asparagus. i have beautiful asparagus. you see, this is a nice asparagus. you can see the head of it is like a tight flower, the bud of a flower. that's what you want. more than one like this where the petals are starting to open
already. very fresh, very firm, nice. so it will be good for me. up there it's a bit tough. so we're going to peel this. a vegetable peeler put it flat on the table like this and you peel your asparagus. all around like this. now we can break it here and that will will be just tender like this. otherwise, you lose half of it. >> jean-claude, you've been to jacques' house, when he's cooking at home with his wife, who is the boss in the kitchen? >> what do you think happens in your place? >> there's no question there. >> so we cook everything together here. very easy recipe. we have the asparagus we're going to cut into pieces. we have the crouton that we made about the leftover bread there. we have almond, we have a piece
of chorizo. this is a sausage, a chorizo which is actually made right here. mark, the owner, is making his own chorizo. olive oil. okay. so here we put the chorizo, we put the bread made with almond. you can have macarena almond which is a spanish almond. then the asparagus and the salt on top of it. and we saute the whole thing this way. so very easy and very tasty. we can unmold this now. okay. >> okay. >> let's see. we put a little bit of -- a little bit of oil, a little bit
of vinegar. a dash of salt there. and make this. okay. there we are. >> try to pull it a little bifrom the side. it seems very hot. then shake it like this. it should come out in a beautiful -- like this. see if we can do that. butter makes the whole difference. >> jean-claude has the opportunity of either going to algeria and fighting in the i'll je -- algerian war or working with jacques. he decided to work with jacques
instead. >> i do it. you talk. you burn? >> yes. >> good. >> okay. now, see, you go there and you go. claude would serve that. $75 a head for that. >> oh, bravo. >> are you sure the asparagus is cooked enough? >> cooked enough. >> are you sure? once, twice sure. okay. no problem. >> so you can see the asparagus here, you have the almond, the little cube of bread. but an easy again recipe to put everything together. that's it.
$60. [ applause ] >> so now the tarte is ready. >> look at this. came out of the oven. >> one second. >> impressive like this. now here is what happened here. if you get it out of the oven and you leave it outside, it's likely that the bottom half is going to start caramelizing again so it doesn't come out. so what you do, put it back to be stove for like 10, 15 seconds, shake the pan until it stops moving, then you unmold it. >> wow. yeah. [ applause ] >> look at that. >> tell you, you serve that with
a little bit of sour cream on top. and they think you're a genius. so we're going to do a red pepper sauce to start with. the red paepper sauce we're goig to do t with a vegetable peeler. i'm going to peel this. you peel it. you see the long way. and, of course, as you do this, there is certainly part -- it makes it nicer. otherwise you can do it and actually put that through the food mill to take the skin out of it. but this is an easy way of doing it, too. now you see what happened here. there is a pleat here in the middle and i cannot access it with the vegetable peeler. so when i cut, i cut right in the middle of that pleat here. actually, i have too much with one, then i open it this way.
now that i've done that, i have access to the side now. so i can remove that little piece which was inside the pleat. so claude, you want to cut this in pieces? >> yeah. >> cut that in pieces on the stove. a very simple -- now, here is what happened here. we're removing the kernel out of this. and you see it goes down very easily because i'm holding my knife the right way. what i'm saying is if i were to take the knife and put it flat and apply pressure here -- >> it's not going to work. >> because when you do this, you are using like one inch from the center of the knife. from that position i go here, i start hoere and i finish here. now i'm sliding.
just like when you are cutting rather than crushing, you know? >> if you try it, make sure you have band-aids the first time. [ laughter ] >> so we got to put that in the blender and it turns into a puree. especially when they're sweet, tender. and this, that's all i do to it. i will put that into a pot with a tablespoon of butter and it will be liquid when it starts, especially when they're really fresh. see that kind of liquefy, you see? >> that's just the corn in there, now, nothing else? >> did i sneak anything else? >> i don't think you did. that's incredible. >> we put that in there, which as you see is liquid, a dash of salt. as it comes to a boil, you will see it will thicken and you have
fresh polenta. >> wow. >> then we poach a piece of fish. a beautiful halibut here. you can see that. claude, do you want the take the skin before or after you cook it? >> if you poach it, you could do it after. because it gives it in the water. >> you put that in there? [ laughter ] so here you will see -- as it cook, it will thicken. quite a lot, too. we'll do that in there with the hand blender. >> it's easy to do. yep. >> i'm going to put some pepper in it. a little bit of olive oil.
a piece of butter in there. okay. >> yeah. it's boiling so -- >> okay. salt in there. >> while our entree is being whipped up here, i'm going to give you yet another opportunity to show your support for this and all the other great programs you enjoy here on kqed. if you're enjoying this program, if you enjoy jacques pepin over the years, help us keep him and all the other great programs on the air by making your gift of support right now. >> call or go online to kqed.org and contribute $100 to get "the complete pepin" double dvd set! in this instructional course, jacques takes you step-by-step through all the techniques you need to become a confident and daring chef.
with more than six hours of video, you'll get instructions from jacques pepin himself, along with bonus recipes from several of his cooking series that will let you apply the techniques you just learned. it's a wonderful way to hone your skills while supporting kqed at the same time. if you can manage a contribution of $150, you'll get two popular cookbooks from jacques pepin, "fast food my way," and "more fast food my way." based on his recent public television series, these books contain around 200 of the famously reliable recipes that his cookbooks are known for. and they come complete with additional tips, instructions and full-color photography! but there's no reason to choose between these gifts, because if you can contribute $200, you'll receive both cookbooks, plus the dvd set! you can arrange any of these donation into easy installments on your credit card on an electronics fund transfer from your checking account each month. call that number on your screen
or go to kqed.org/donate. >> okay. we're back. we're just about to plate this incredible meal. >> yes. [ laughter ] >> i was going to say i'm all ears, but i'm really all mouth. >> we're going to do a little bit of cayenne pepper on top here. okay. now, you can see that here. i'll put a little bit of the red sauce. you want to check on your -- >> on the fish? >> on the fish. and you can see that that corn puree is really thick now. >> good. >> okay. you want to -- a little bit of
chive in there. for color. >> what did you think? >> it's likely undercooked in the center. that's why i told you not to stuff the thing. >> but you went too fast too do all the things. >> give me the one that's thinner. >> no, it's not. it's thinner. >> i can't see now. >> i'm glad jacques's wife's not here. she would solve this problem all the way. >> are you kidding? >> no, that's fine. this is just barely slightly undercooked in the center and that's how my wife wa want it. slightly undercook in the the center. a little bit on top maybe chive. and this is it. >> what a treat.
jacques, joean-claude, thank yo so much. now that you've actually presented this wonderful meal because as you may know, jacques clearly knows, this is his 75th year on the planet. this is his 75th birthday year. and we have a little treat for you. [ applause ] we have a cake from emily luchet luchetti. she's the pastry chef here at farallon restaurant. >> she's the best. >> look at what she made you. >> she's the best. oh, my god. look at that! emily is the best pastry chef in the country. she has a great, great book. you should buy her book. >> happy birthday. >> thank you, thank you. >> happy birthday. >> jacques, jean-claude, thank you all for supporting and enjoying public broadcasting. >> yes. >> cheers.